The wild boar I recently picked up at Fiesta Farms isn’t actually ‘wild’, that’s just it’s name. The wild boar is related to the common pigs we’re used to but is a much richer meat.
After buying some wild boar bacon and shanks I decided to do a whole day of wild boar meals.
Starting off with a breakfast of thick, meaty bacon, toast and eggs scrambled in brown butter garnished with the last of the chervil from the garden. The most local, organic chervil I could find!
For lunch, a BLT on St. John’s olive bread spread with scallion aioli.
Dinner was osso bucco over polenta with mushrooms cooked in wild boar bacon fat. The perfect end to a perfect day!
You can substitute boar for veal in your go to osso bucco recipe or follow the one below. It’s such a simple dish you barely need a recipe at all.
4 pieces wild boar shank
1 onion, chopped
1 large carrot, chopped
2 celery ribs, chopped
2 cloves garlic, crushed
chicken or beef stock
- Season and sear shanks in oil until brown on all sides, remove from pan.
- Add onion, carrot and celery to pan and saute until soft.
- Deglaze with white wine and/or chicken or beef stock. Add bay leaf, crushed garlic.
- Return shanks to pan, cover and cook at 325 for 2-3 hours, until tender.
- Remove meat from pan and strain liquid.
- Return strained liquid to pan and reduce by half for sauce.